vegan poppy seed cake | free from

April 19, 2017

poppy seeds are one of my favorite baking ingredients. you may not have noticed yet because i haven’t used them in a while actually. i love to add them to sweet and healthy treats, they add great flavor and really sorta upgrade baked goods when it comes to their appearance, right? because poppy seeds are so versatile, their use for sure isn’t limited to just baked things.

in austria sometimes we add them to our lunch or dinner, as for example in the traditional dish called ‘mohnnudeln’ which i created a veganized version of that you can find here. you might think this is dessert only but we actually eat it for lunch usually. another example would be poppy seed pesto which is quite popular to have with tagliatelle pasta and fresh basil.

anyways, back to this vegan poppy seed cake over here! it’s gluten-free and only sweetened with a few dates. the recipe also comes free from yeast and oil, the only liquids you will need is some plant based milk and water.

if i’m completely honest with you, i have to say that in some recipes you can totally feel that eggs or dairy are missing and some recipes don’t even really work to create a vegan version of. this poppy seed cake though tastes amazing just the way it is and i think i would not be able to tell the difference to the original recipe from my grandma. and because this vegan poppy seed cake is very allergy friendly, you could easily bake it for a family get together or any other form of celebration with friends or family.

once you have all ingredients at home, the cake will be ready in no time so you can definitely add it to your list of last-minute dessert-ideas. if you’re just one person, you can also easily freeze it, i’ve done that before and it works perfectly so don’t be afraid to bake it just for you and yourself 😛

in terms of measurements, these are the approximate amounts you need for a cake with a diameter of 20cm. to make your life easy, it’s best to use a cake springform pan but you could easily use a pie pan as well. if your baking form is just a little bit bigger or smaller, don’t worry. the cake will be a bit thicker or thinner but that’s it.

one little note here before i list all the ingredients. this vegan poppy seed cake is pretty low in sugar and therefore doesn’t taste quite as sweet as you might expect from an ordinary cake or baked good. if you’re definitely living on the sweeter side of life, you might really wanna increase the amount of dates you use, especially for the base and the filling. i would suggest you to almost double the amount stated if you need full sweetness in your treats.

ingredients

base

1/2 cup buckwheat flour

1/2 cup rice flour

1 tbsp psyllium husks

5-6 dates

1/3 cup water (more if needed)

1 tbsp almond butter

filling

1 1/2 cups poppy seeds

2 cups unsweetened almond milk (or any other plant based milk)

6-8 dates

1 tbsp pysllium husks

3 tbsp corn starch

streusel

1/2 cup rice flour

1 tbsp pysllium husks

3-4 dates

1/3 cup water (more if needed)

1 tbsp almond butter

instructions

here i could tell you to first combine psyllium husks with water, let sit, then combine poppy seeds with dates and pulse, take out of food processor and mix almond milk with corn starch and more dates – but no! i like to keep things simple so for this vegan poppy seed cake all you need to do is basically blend the ingredients for each layer, line springform pan with parchment paper, press the base down firmly, add filling and streusel on top. bake at 200°C for 25min and enjoy!

if you do need some instructions though, here they are.

start with the base and blend all the ingredients well. add more water if you need to. the dough should have a sticky consistency so you can easily roll it to a ball if you would want to.

take your pie pan or cake springform pan and line it with some parchment paper, or coconut oil if you prefer.

take the dough and press it down firmly. add some to the sides as well so you create space in the middle.

preheat the oven to 200°C.

go ahead with the filling and combine all ingredients in your food processor. it’s better to a little add almond milk every few seconds rather than pouring it all into the food processor right away.

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ABOUT ME

i'm stefanie, austrian, living in the alps, and i'm on a mission to help everyone fall back in love with food again. follow me on a journey of good health, positive feelings, natural weight loss and an abundance of energy that will last you throughout the entire day!